Ghanaian fish stew Method 1. Place the prawn heads and shells into a medium pan and fry until golden-brown. Crush the heads with the back of a wooden spoon, then add one teaspoon of the tomato puree and cover with 250ml water. Bring to a simmer, skimming off any scum that rises to the surface, and leave over a low heat to simmer until ready to use.

Heat the oil in a heavy-based wide pan and gently fry the ginger, garlic, onion and scotch bonnet until light golden-brown and softened. Add the cloves, paprika, fennel seeds and coriander seeds.

Stir in the remaining tomato puree, then add the chopped tomatoes, thyme and chopped potatoes. Simmer for 5-6 minutes, or until the potatoes are starting to soften.

Strain the prawn stock, pressing down on the heads and shells, and pour into the pan with the stew. Simmer for 4-5 minutes to reduce slightly, then add the mackerel, prawns and okra. Simmer for a further 2-3 minutes, or until the seafood is cooked through.